On the determination of minor phenolic acids of virgin olive oil by RP-HPLC

Authors

  • M. Tsimidou Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle Univ. of Thessaloniki
  • M. Lytridou Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle Univ. of Thessaloniki
  • D. Boskou Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle Univ. of Thessaloniki
  • A. Pappa-Louisi Laboratory of Physical Chemistry, Faculty of Chemistry, Aristotle Univ. of Thessaloniki
  • F. Kotsifaki Mediterranean Agronomic Institute of Chania
  • C. Petrakis Mediterranean Agronomic Institute of Chania

DOI:

https://doi.org/10.3989/gya.1996.v47.i3.855

Keywords:

Diode array detector, Electrochemical detector, High performance liquid chromatography, Phenolic acid, UV detector, Virgin olive oil,

Abstract


The objective of this study was the detection and determination of four minor phenolic acids present in the polar fraction of olive oil. Gallic, homovanillic, caffeic and ferulic acids, were separated on RP-HPLC and detected by using three different systems. Detection limits were determined for the four compounds. Variable wavelength UV detectors were found to be more suitable than diode array for quantitative information. However, diode array was required for qualitative information for unknown components present in olive oil. For the determination of sensitive phenolic compouds present in minor amounts the use of a more sensitive system, such as the electrochemical detector, was necessary.

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Published

1996-06-30

How to Cite

1.
Tsimidou M, Lytridou M, Boskou D, Pappa-Louisi A, Kotsifaki F, Petrakis C. On the determination of minor phenolic acids of virgin olive oil by RP-HPLC. Grasas aceites [Internet]. 1996Jun.30 [cited 2024Apr.14];47(3):151-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/855

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Section

Research